| 1 |
Microalgae: producing new food products that consumers accept |
| 2 |
How bad is eating (red) meat for our health and the environment? |
| 3 |
The EU Farm to Fork Strategy: Can we make the European food system healthier and sustainable? |
| 4 |
Plant-based protein: all you need to know to get enough of it |
| 5 |
What is nutrient density? |
| 6 |
Have you ever tried a Food Waste diary? |
| 7 |
Is it safe to eat eggs after the expiration date? |
| 8 |
Food waste in Europe: statistics and facts about the problem |
| 9 |
Best before, use by and sell by dates explained |
| 10 |
What foods should (or not) be stored in the fridge? |
| 11 |
How to prevent food poisoning: tips & tricks |
| 12 |
How to reduce food waste at home |
| 13 |
Healthy pregnancy: what foods to eat when pregnant |
| 14 |
Healthy pregnancy: foods to avoid when pregnant |
| 15 |
Healthy weight gain during pregnancy |
| 16 |
The benefits of breastfeeding for parents and baby |
| 17 |
Microplastics in food and water – are they harmful to human health? |
| 18 |
What is the microbiome and why is it important? |
| 19 |
EU Food Quality Schemes (Infographic) |
| 20 |
Quality labels: What are EU food quality schemes? |
| 21 |
Food Quality Schemes: Addressing Common Questions |
| 22 |
The benefits and sustainability of short food supply chains |
| 23 |
Short food supply chains: reconnecting producers and consumers |
| 24 |
Explore Seasonal Fruit and Vegetables in Europe |
| 25 |
The difference between aerobic and anaerobic exercise |
| 26 |
Food and coronavirus (COVID-19): what you need to know |
| 27 |
Plant-based protein sources for vegans and vegetarians (infographic) |
| 28 |
Are seasonal fruit and vegetables better for the environment? |
| 29 |
Understanding nutrition information (infographic) |
| 30 |
What is salt and how does it affect our blood pressure? |
| 31 |
7 lifestyle tips to help reduce blood pressure |
| 32 |
What is dietary fibre and is it beneficial? |
| 33 |
10 tips to eat healthy during quarantine or isolation (COVID-19) |
| 34 |
How to keep healthy while in isolation or quarantine (COVID-19) |
| 35 |
How much water should you drink per day? |
| 36 |
Daily sugar intake: How many grams of sugar per day? |
| 37 |
9 Proven Benefits of Physical Activity |
| 38 |
Food Pyramids, Plates and Guides: Building a Balanced Diet |
| 39 |
What’s Important for Vegetarians and Vegans to Eat? |
| 40 |
Organic animal-based foods |
| 41 |
Fighting food waste by innovative food packaging |
| 42 |
9 practical tips for a healthy and sustainable diet |
| 43 |
Food technologies: securing our future food supply |
| 44 |
Food production: A sustainable food supply |
| 45 |
Uses of Water in Food Production and Processing |
| 46 |
In the news: Is a high fish intake linked to skin cancer? |
| 47 |
In the news: Can a keto diet prevent and treat cancer? |
| 48 |
EUFIC granted EU4Health Programme contribution to promote public health in Europe |
| 49 |
Bridging the gap between healthy and sustainable diets |
| 50 |
In the news: will eating more olive oil make you live longer? |
| 51 |
Caterers and restaurants see boost in public trust following pandemic |
| 52 |
In the news: does palm oil increase cancer spread? |
| 53 |
Food Imaginarium gets students immersed in the world of tomatoes with all their senses |
| 54 |
Rapid response on food waste needed from all actors - what we can do in our own home |
| 55 |
EU-funded SMARTCHAIN reveals key steps to improve sustainability of short food supply chains |
| 56 |
Strength2Food Final Conference launches ‘Sustainable Food Choices’ open online course as it unveils 5-year research and innovation project results |
| 57 |
EU-funded Strength2Food launches 1st ever Food Quality Schemes (FQS) sustainability Strategic Guide |
| 58 |
New EUFIC governance sets up organization for the challenges ahead |
| 59 |
In the news: Will eating one slice of bacon a day increase your risk of dementia? |
| 60 |
Clarity needed in classification systems for processed foods |
| 61 |
Eating seasonal and local: EUFIC launches 1st ever Europe-wide interactive fruit and vegetables map |
| 62 |
FoodSafety4EU: towards a closer food safety collaboration |
| 63 |
New report released: Outcomes from the EUFIC-FAO UN Food Systems Summit Independent Dialogue |
| 64 |
EUFIC’s stakeholder workshop on processed foods showcases communication challenges and solutions |
| 65 |
In the news: Will eating meat increase your risk of having a heart disease, diabetes or pneumonia? |
| 66 |
In the news: Will eating 3 eggs a week increase your risk of dying young? |
| 67 |
In the news: Can a weekly portion of fried foods increase the risk of heart disease? |
| 68 |
EU project OLEUM develops innovative solutions to protect olive oil quality and authenticity |
| 69 |
Walking the talk: EUFIC-FAO Food Systems Dialogue, February 25 |
| 70 |
Innovative 3D food printer cuts food waste and boosts creativity in the kitchen |
| 71 |
Processed foods symposium: How to communicate about what we (don’t) know? |
| 72 |
EU-funded FIT4FOOD2030 launches innovative toolbox to make food systems more sustainable |
| 73 |
Polish biotech start-up produces zero-waste rapeseed protein in sustainability breakthrough |
| 74 |
EIT Food-funded WeValueFood fosters a new generation of Food Champions |
| 75 |
EU project REFUCOAT recyclable active food packaging opens the way to sustainable and biobased alternatives |
| 76 |
FOOD MATTERS LIVE 2020 - discussing the future of food & health |
| 77 |
Landmark paper calls for the need to develop the world’s microbiome biobanking infrastructure |
| 78 |
Imagining the future of food with Virtual Reality - FutureKitchen webinar |
| 79 |
Stance4Health: Smart Technologies for personAlised Nutrition and Consumer Engagement |
| 80 |
Dr Sophie Hieke joins Expert Advisory Panel of Food Navigator |
| 81 |
Sustainability at the cutting edge: EIT Food-funded FutureKitchen showcases algae plant with negative emissions in latest VR video |
| 82 |
EU project YPACK develops innovative biodegradable food packaging extending food shelf life |
| 83 |
WeValueFood - Reconnecting society with food |
| 84 |
FOX – Food processing in a Box: Innovative local fruit and vegetable processing for a sustainable future |
| 85 |
ProFuture – Shaping the future of microalgae proteins in food and feed |
| 86 |
How to make nutrition science more accessible? Three top facts & tips for effective communication |
| 87 |
Plant-based protein alternatives pave the way for sustainable food patterns |
| 88 |
Seeing images of vegetables can boost children’s intake – new eBooks launched to encourage children to eat their greens |
| 89 |
Breaking silos: EUFIC’s upcoming conference to connect nutrition and environmental conversations |
| 90 |
NanoPack’s Active Food Packaging Shows Impressive Results in Extending Food Shelf Life |
| 91 |
EUFIC to host 1st ever communication symposium on food-based dietary guidelines at this year’s FENS European Nutrition Conference |
| 92 |
Eating the Gap II – Engaging Food Influencers to Bring Change |
| 93 |
New food trends come to life this weekend at the Leuven Food Fashion Festival |
| 94 |
Games of Food: Educational escape games that make the learning process fun and engaging |
| 95 |
The Future Kitchen Virtual Reality Experience |
| 96 |
EIT Food: Improving Food Together |
| 97 |
NanoPack Antimicrobial Film Extends Shelf Life of Fresh Cherries by 40% |
| 98 |
SmartChain – smart solutions in short food supply chains |
| 99 |
CIRCLES kick-starts: from research on microbes to healthy diets |
| 100 |
The microbiome saga: what does research need to do better? |
| 101 |
Science Explained |
| 102 |
What are food safety risk assessments and why are they used? |
| 103 |
Organic plant-based food |
| 104 |
How to accurately read a scientific paper |
| 105 |
Hierarchy of Scientific Evidence (Infographic) |
| 106 |
Difference Between Hazard and Risk (Infographic) |
| 107 |
Difference between correlation and causation (Infographic) |
| 108 |
About EUFIC |
| 109 |
Using this website |
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